Lancashire Hot Pot

Step 1: Preheat the oven to 315f degrees.

Step 2: Brush a 4 litre overproof casserole with melted butter or oil.

Step 3: Trim the meat of excess fat and sinew.

Step 4: Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.

Step 5: Heat the butter in a large frying pan and brown the chops quickly on both sides.

Step 6: Remove the chops from the pan and set aside, then cook the kidneys until browned.

Step 7: Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.

Step 8: Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.

Step 9: Layer on top of the chops and kidneys.

Step 10: Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.

Step 11: Gradually pour in the stock and bring to the boil, stirring.

Step 12: Season well with salt and cracked black pepper, and add the thyme and bay leaf.

Step 13: Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.Layer the remaining potato over the top, covering the meat and veggies.

Step 14: Cover and cook in the oven for 1 1/4 hours.

Step 15: Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.